Area de Nutrición y Bromatología, Facultad de Farmacia, University of Sevilla, C/P. García González n degrees 2 E-41012 Seville, Spain.
Anal Chim Acta. 2010 Feb 15;660(1-2):68-75. doi: 10.1016/j.aca.2009.09.040. Epub 2009 Oct 1.
Organic wines were produced at pilot scale to select the best autochthonous and commercial yeast strains to obtain wines with high organoleptic qualities. We tested the behaviour of five S. cerevisiae yeast strains and determined their volatile composition and organoleptic characteristics by sensory analysis. A total of 51 volatile compounds were quantified in the wines produced. The concentration of most of the volatile compounds was significantly influenced depending on which yeast strain was inoculated. The differences observed in the volatile composition of the wines appear to be quantitative rather than qualitative. In general, acetals were the most abundant group of volatile compounds in all the samples studied, followed by alcohols without ethanol. The highest contents of volatile compounds were found in two of the wines produced by autochthonous yeast strains. The results obtained in the sensory analysis suggest that autochthonous yeast produced wines of higher organoleptic quality because this sample gave the highest value for the general impression attribute.
我们以小规模生产有机葡萄酒的方式，选择最佳的本土和商业酵母菌株，以获得具有高感官品质的葡萄酒。我们测试了五种酿酒酵母菌株的行为，并通过感官分析确定了它们的挥发性成分和感官特征。在生产的葡萄酒中定量了总共 51 种挥发性化合物。接种的酵母菌株不同，大多数挥发性化合物的浓度有显著影响。葡萄酒中挥发性成分的差异似乎是数量上的，而不是质量上的。一般来说，所有研究样品中以缩醛类化合物含量最丰富，其次是不含乙醇的醇类化合物。在由本土酵母菌株生产的两种葡萄酒中发现了最高含量的挥发性化合物。感官分析的结果表明，本土酵母生产的葡萄酒具有更高的感官质量，因为该样品在总体印象属性上给出了最高值。
